QUALITY EVALUATION OF DEVELOPED IRON AND RETINOL ACETATE FORTIFIED YOGURT

Abstract

Yogurt is one of the most nutritious probiotic food and serves as a medium for nutrients supplementation. The prevalent deficiency of iron and vitamin A within the population prompted the creation of retinol acetate and iron-fortified yogurt. In the yogurt-making process, temperatures typically remain below 100°C for 5 to 10 minutes, and the fortified milk exhibited remarkable heat stability, surpassing even the effects of sterilization treatment (140°C for over 20 minutes). Sensory evaluations of the fortified yogurts yielded scores comparable to the control yogurt. The fortified variety set in a similar time frame, and the quantity of microorganisms used in the inoculation mirrored that of the control yogurt. Acetaldehyde, a key flavoring compound, was produced in a similar manner to the control yogurt (p>0.05). Physico-chemical properties of the fortified yogurt closely resembled those of the control, with improvements seen in viscosity and textural attributes, though these values were statistically similar (p>0.05). The fortified yogurt demonstrated stability along with consistent quality, texture, and sensory appeal, suggesting its potential for commercialization to address nutrient deficiencies.